Next Generation Food Approaches:3D Printed Food Items Benefits And Challenges

Abstract

Three-dimensional food printing is a new technique that has potential uses in personalized nutrition, texture alteration, and sophisticated food design.Extrusion is the most commonly utilized process, especially for cereal derivatives and chocolate.This technology provides prospects for nutritional content customization, addressing unique dietary demands, and potentially resolving malnutrition disorders. However, obstacles remain, including as microbiological contamination, customer acceptance, and regulatory issues. Additional research is needed to determine the impact on nutrient density, bioavailability, and overall diet quality. Despite these obstacles, 3D food printing offers prospects for novel business methods and enhanced sustainability in the food supply.Future improvements could include merging 3D printing with cooking procedures and the introduction of 4D printing.3D food printing is a novel technology with potential applications in individualized nutrition, sustainability, and creative food design. It enables the development of sophisticated geometric structures as well as customized foods based on individual nutritional requirements, textures, and flavors.Extrusion, inkjet, binder jetting, and selective sintering are some of the processes used in this technology.While 3D food printing has advantages in terms of customization and waste reduction, it has obstacles such as assuring nutritional quality, food safety, and consumer acceptance.Furthermore, there is still room for improvement in terms of production scale and printing resolution.Despite these challenges, 3D food printing has the potential to transform food innovation and manufacturing, addressing concerns such as malnutrition and sustainability in the food sector. In this review, the benefits and potential challenges of 3-D printed food items were thoroughly examined.